Turkey and Ricotta Meatballs

These are a really nice, light take on the traditional beef meatballs. They were a big hit when I first made them and I really recommend you give them a go.

Ingredients (serves 4 – 6)

Spaghetti

300g turkey mince

50 g breadcrumbs

1 beaten egg

2 medium onions

1 medium carrot grated

3 cloves garlic

250 g ricotta

75 g parmesan

1 sweet pepper, chopped

2 tins chopped tomatoes

Green veg of choice to serve alongside

Method

1. Make the meatballs: mix the turkey mince with the ricotta, grated carrot, one of the onions, one clove garlic, breadcrumbs, parmesan and egg. Shape into about 20 balls (wet hands help). Leave them to chill in the fridge for half an hour.

2. Make a tomato sauce: fry one of the onions, 2 garlic cloves and the sweet pepper together gently for eight to ten minutes. Add the tins of tomatoes and let it simmer slowly for about 20 minutes.

3. Fry the meatballs in a large frying pan on a high heat quickly till browned on each side. Remove to a plate. Pour the sauce into the bottom of the frying pan, arrange the meatballs on top, cover and simmer for 15/20 minutes until cooked through.